Beef ribs! How to break it down for grilling

[ponyo]

I bought some beef bone-in short ribs with the intent of using it for Korean BBQ. It's been wet aging in my fridge for the past two months.

I took the short ribs and used my knife to cut between the bones to separate the ribs.

Then I got out my hacksaw and cut the individual ribs into 2 or 3 pieces.

Then came the time consuming part. I took each pieces of the cut ribs and used my chef knife to thinly slice and ribbon out the meat away from the bone. You make your initial cut near the bone and then have to keep flipping the bone and the meat every time you make a thin cut. It sounds complicated but it's not that hard. Just time consuming to trim all the fat and to cut the meat really thin. Then I scored both sides of the meat with my knife to make it more tender.

Here the ribbon meat and the bone rolled up.

Did the same for all 20 rib pieces

I was planning on grilling the unseasoned ribs for dinner last night but plans changed and I needed to wait until this weekend. So I decided to save the ribs by marinating it in Korean galbi marinade.
But first I needed to remove the blood from the meat. So I submerged the meat in cold water and added some sugar in the water to speed up the process.

I changed out the water twice and strained the blood water from the meat while prepping the marinade.

Then it was time to dunk each unrolled rib into the marinade before transferring to a container.

Sealed up the meat and left it out on the counter for about an hour before putting in the fridge to keep until this weekend.

This is about 8-10 servings of galbi at Korean BBQ restaurant. Typical restaurant will charge about $30-$35 for single serving. So this is about $300 of rib meat minus the banchan. Should make for a great meal this weekend.

 

[Thebobo]

I bought some beef bone-in short ribs with the intent of using it for Korean BBQ. It's been wet aging in my fridge for the past two months.

I took the short ribs and used my knife to cut between the bones to separate the ribs.

Then I got out my hacksaw and cut the individual ribs into 2 or 3 pieces.

Then came the time consuming part. I took each pieces of the cut ribs and used my chef knife to thinly slice and ribbon out the meat away from the bone. You make your initial cut near the bone and then have to keep flipping the bone and the meat every time you make a thin cut. It sounds complicated but it's not that hard. Just time consuming to trim all the fat and to cut the meat really thin. Then I scored both sides of the meat with my knife to make it more tender.

Here the ribbon meat and the bone rolled up.

Did the same for all 20 rib pieces

I was planning on grilling the unseasoned ribs for dinner last night but plans changed and I needed to wait until this weekend. So I decided to save the ribs by marinating it in Korean galbi marinade.
But first I needed to remove the blood from the meat. So I submerged the meat in cold water and added some sugar in the water to speed up the process.

I changed out the water twice and strained the blood water from the meat while prepping the marinade.

Then it was time to dunk each unrolled rib into the marinade before transferring to a container.

Sealed up the meat and left it out on the counter for about an hour before putting in the fridge to keep until this weekend.

This is about 8-10 servings of galbi at Korean BBQ restaurant. Typical restaurant will charge about $30-$35 for single serving. So this is about $300 of rib meat minus the banchan. Should make for a great meal this weekend.

So what time should I be there? BYOB?

 

[ponyo]

So what time should I be there? BYOB?

Haven't figured out if I want to grill Friday or Saturday night. I ordered some live Maine lobsters from Costco that's being delivered tomorrow. I have to cook the lobsters tomorrow before they die. So I'm thinking Saturday for the ribs.

You'll want to bring your own beer. The only beer I have is Coors Light. But I do have bottles of 20 and 15 year Kirkland scotch and hundreds of bottles of cheap wine you can drink.

 

[Fritzo]

Looks very interesting. There's no membrane on the back of beef ribs that needs to be removed? I'm not very experienced with beef ribs.

 

[ponyo]

Looks very interesting. There's no membrane on the back of beef ribs that needs to be removed? I'm not very experienced with beef ribs.

There is. Beef rib membrane is even thicker than the ones on pork rib. When making beef galbi, you're suppose to remove the membrane. I removed it on some but not every piece. I don't mind the membrane, and I'm going to give some of the beef rib bones to my dog.

When smoking, most people leave on the beef rib membrane. But for smoked pork ribs, removal of the membrane is standard. But I don't care either way, and I usually just score the pork membrane in X pattern rather than remove it because I'm lazy. Smithfield pork spare ribs from Costco comes with the membrane removed from the factory so I don't do anything when I cook those.

 

[MagnusTheBrewer]

Why would you ever take the meat off the bone before it's been cooked?

 

[ponyo]

Why would you ever take the meat off the bone before it's been cooked?

? The meat is still attached to the bone.

 

[MagnusTheBrewer]

? The meat is still attached to the bone.

Cunfuzzled. "Then came the time consuming part. I took each pieces of the cut ribs and used my chef knife to thinly slice and ribbon out the meat away from the bone."

 

[ponyo]

So you're confused why I would ribbon out the rib meat into thin strips? Are you serious?

 

[MagnusTheBrewer]

So you're confused why I would ribbon out the rib meat into thin strips? Are you serious?

No, I'm confused by what you said and the pictures which would seem to indicate the bone was removed.

 

[ponyo]

No, I'm confused by what you said and the pictures which would seem to indicate the bone was removed.

I clearly see the bone in the pictures. Do I need to get out the MS Paint and point out the bone in the pictures to you? Also when grilling, the bone section is cut and grilled separately from the strip of meat. So it doesn't matter if the bone is removed or not. The bone is left attached prior to cooking simply for presentation and also to assure the customer that they're getting the actual rib meat before grilling.

 

[MagnusTheBrewer]

I clearly see the bone in the pictures. Do I need to get out the MS Paint and point out the bone in the pictures to you? Also when grilling, the bone section is cut and grilled separately from the strip of meat. So it doesn't matter if the bone is removed or not. The bone is left attached prior to cooking simply for presentation and also to assure the customer that they're getting the actual rib meat before grilling.

Thank you for the clarification.

 

[Dr. Detroit]

How to video - without ever seeing these in person its confusing. The bone is kept for nothing but presentation

 

[ponyo]

How to video - without ever seeing these in person its confusing. The bone is kept for nothing but presentation

Those must be 123A plate ribs. Looks super nice and meaty.

 

[sdifox]

Looks very interesting. There's no membrane on the back of beef ribs that needs to be removed? I'm not very experienced with beef ribs.

Just cook it and eat it.

 

[Fritzo]

There is. Beef rib membrane is even thicker than the ones on pork rib. When making beef galbi, you're suppose to remove the membrane. I removed it on some but not every piece. I don't mind the membrane, and I'm going to give some of the beef rib bones to my dog.

When smoking, most people leave on the beef rib membrane. But for smoked pork ribs, removal of the membrane is standard. But I don't care either way, and I usually just score the pork membrane in X pattern rather than remove it because I'm lazy. Smithfield pork spare ribs from Costco comes with the membrane removed from the factory so I don't do anything when I cook those.

Neat. Might have to pick some up and experiment. Looks like they'd take well to braising. I make an amazing beef cheek, could probably substitute the cheeks for the ribs.

 

[Dr. Detroit]

Looks like they'd take well to braising. I make an amazing beef cheek, could probably substitute the cheeks for the ribs.

We make this monthly in the winter.

https://www.williams-sonoma.com/recipe/braised-short-ribs-with-creamy-polenta.html

 

[Luna1968]

Looks great. For some unknown reason beef ribs are very difficult to get where i live. I even have a restaurant depot membership and i never seen them there.

 

[Luna1968]

Korean BBQ is so delicious. I want to learn it but i have no idea who to go to.

 

[Luna1968]

Looks very interesting. There's no membrane on the back of beef ribs that needs to be removed? I'm not very experienced with beef ribs.

same here, its not easy to find so i have not had very many opportunities to get experience with it.

 

[ponyo]

Looks great. For some unknown reason beef ribs are very difficult to get where i live. I even have a restaurant depot membership and i never seen them there.

Where do you live? If you live in a big city, you can try Asian or Hispanic grocery stores. You might have to ask the butcher there but they should have some uncut ones in the back. Sam's Club also carries it but you have to ask the butcher there as well. Worse case, you can order online from places like Creekstone Farms when they have a sale. I have some USDA Prime bone-in chuck short ribs in the freezer I purchased from Creekstone Farms.

 

[ponyo]

So the short ribs been in the fridge since Wednesday. It was time to get it out and grill!

I fired up the Weber charcoal grill and grilled direct. I cut the bone from the rest of the meat to make it easier to grill since the bone portion takes longer to cook. I placed the bones around the perimeter of the grate away from the direct heat.

All grilled.

Time to take it inside the house and eat! Served Wang Galbi with lettuce and Korean perilla leaves, buchu salad (Korean garlic chive salad), kongnamool (soybean sprout banchan), ssamjang sauce (Korean spicy dipping sauce for wraps), and white rice.

Of course I have to make a wrap. This wouldn't be Korean BBQ without it.

Absolutely delicious! The marinade was perfect and the meat had some nice chew yet was tender from being cut thin and scored. Scoring the meat took extra prep time but it made big difference in final cooked tenderness and texture. I have to say this Wang Galbi my wife and I made at home was better than any Korean BBQ restaurant version I've had in Atlanta. No comparison.

One nice bonus of making bone-in short rib galbi vs boneless is this pile of meat candy.

I love eating and gnawing on the little meat on the bone at the end of the meal after I've had my fill of the meat portion of the galbi.

I had plenty to share with my dog.

Thanks for looking and following along!

 

[Fritzo]

same here, its not easy to find so i have not had very many opportunities to get experience with it.

My local Kroger started carrying them. I'm going to make a bourguignonne tomorrow and see how it comes out.

 

[Luna1968]

So the short ribs been in the fridge since Wednesday. It was time to get it out and grill!

I fired up the Weber charcoal grill and grilled direct. I cut the bone from the rest of the meat to make it easier to grill since the bone portion takes longer to cook. I placed the bones around the perimeter of the grate away from the direct heat.

All grilled.

Time to take it inside the house and eat! Served Wang Galbi with lettuce and Korean perilla leaves, buchu salad (Korean garlic chive salad), kongnamool (soybean sprout banchan), ssamjang sauce (Korean spicy dipping sauce for wraps), and white rice.

Of course I have to make a wrap. This wouldn't be Korean BBQ without it.

Absolutely delicious! The marinade was perfect and the meat had some nice chew yet was tender from being cut thin and scored. Scoring the meat took extra prep time but it made big difference in final cooked tenderness and texture. I have to say this Wang Galbi my wife and I made at home was better than any Korean BBQ restaurant version I've had in Atlanta. No comparison.

One nice bonus of making bone-in short rib galbi vs boneless is this pile of meat candy.

I love eating and gnawing on the little meat on the bone at the end of the meal after I've had my fill of the meat portion of the galbi.

I had plenty to share with my dog.


Thanks for looking and following along!

Fuck me that looks delicious

 

[ponyo]

My local Kroger started carrying them. I'm going to make a bourguignonne tomorrow and see how it comes out.

Actual beef ribs are the best but you can substitute chuck roast instead and get 95% of the experience. I do that sometimes when I'm making gabli jjim. You don't get the extra flavor from the rib bones but most people wouldn't know the difference.

Here's chef Tom using smoked chuck roast to make beef bourguignon.

Fuck me that looks delicious

It really was. It's nice change of pace from all the steaks and smoked meat I eat. Grilled short ribs have the nice chew and texture you don't get from something like ribeye steak. Don't get me wrong. I love a good ribeye and that's my favorite cut of beef. But short ribs come close second followed distant third by picanha. Those are my top 3 favorite cuts of beef. I love short ribs because it's so versatile. You can grill, smoke, or braise it and it's all wonderful. You can even grind it to make the best burgers.